Chicken Paillard with Arugula Salad

Here is an easy and light chicken dish, perfect for an alfresco dinner this summer!

Ingredients:

• 4 (6 ounces) skinless, boneless chicken breast halves

Marinade:

• 1/3 cup of dry white wine (optional)
• 1 lemon, juiced
• 1 small shallot, chopped
• 2 teaspoons of extra-virgin olive oil
  1 clove minced garlic 
• Salad:
• 1 lemon, juiced
• 1 tablespoon of red wine vinegar
• 1 tablespoon of extra-virgin olive oil
• 2 teaspoons of lemon zest
• 1/2 teaspoon of freshly ground black pepper, divided
• 1/2 teaspoon of salt, divided
• 4 cups of trimmed arugula
• 8 ounces of cherry tomatoes, halved

Directions:

1. Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick.
2. Whisk the wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl.
3. Add the chicken breasts; marinate for 15 minutes.
4. Whisk the juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
5. Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
6. Remove the chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
7. Cook the chicken on a preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees. Plate the chicken with the arugula salad on top.